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World Journal of Advance Healthcare Research (WJAHR)Honored the authors with best paper award, monthly based on the innovation of research work. Best paper will be selected by our expert panel.
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Abstract
THE EFFECT OF ADDITION OF INULIN AND JERUSALEM ARTICHOKE POWDER ON THE NUTRITIONAL AND SENSORY PROPERTIES OF BREAD
Esen Yeşil* and Beril Köse
ABSTRACT
The study aimed to compare the nutritional and sensory properties of bread types. In this study, 5 bread types were examined, including standard (STD) and inulin added breads with 5% (I-5) and 10% (I-10) powdered inulin, 5% (J-5) and 10% (J-10) Jerusalem artichoke powder form. Volume, crust colour and texture the difference between 5 different types of bread is found to be statistically significant (p
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